11/30/2022 0 Comments Margarita bottle 8oz![]() ![]() We buy cases (yes cases!) of lemons and limes around January when the citrus is at its best (and least expensive) and squeeze a gallon a night. Freezing really works! The trick is to seal-a-meal the sour mix to keep it fresh. My family has been making a very similar fresh margarita recpie for many years and I wanted to share some things we’ve learned. Your margaritas earned you a fan club in Calgary, Jeff. At a party with 35 guests, we were out of margaritas in half an hour, and everyone wanted the recipe. I chopped up some limes and salt-rimmed a sleeve of Solo cups.Īt the party, we set up a self-serve jug, cups, limes, and a bucket of ice. My friend wanted to set it up entirely as a self-serve affair, so after mixing, I portioned it out, shook each with ice, and then refrigerated for the morning. Worked out great.Īfter testing, I made two gallons for a housewarming barbecue. I used El Jimador reposado, Cointreau, and the agave syrup you specified in a comment instead of simple syrup(and fresh juices, of course). ![]() Before making two gallons of the stuff, I wanted to make sure I was happy with the recipe. Margarita bottle 8oz how to#Anyway, I didn’t come to tell you how to run your site. ![]() I’m not sure how much time you have to devote to this page, but it might be a good excuse to skip mowing the lawn or something. There are a lot of recurring questions(fridge shelf life, adding strawberries, adding to a margarita machine, advantages of fresh juice) that seem to come up. but there is also plenty of FROZEN 100% JUICE for any fruit you can think of.Īlso i would like to have the option of frozen aswell, am i right to think it is better to blender the ice separately put in the glass and just pour the drink on top?Īlso and this is a strange question, can u EXPLAIN how these should taste, as all fruit will have a different level of taste depending on season and location and i am interested in making a AUTHENTIC margarita – and thanks from everyone Jeff, 8 years on and your still posting answers to this recipeĪfter reading through the comments(takes awhile), I’d say it might be worth updating this article. Hi, well this sounds great, i live in Thailand and they have some funny ideas over here on the classics so making this for my wife’s birthday will be great, i have a few obstacles though, limes are in abundance but i have never seen a lemon in Thailand yet, in fact if you ask for “manou” which is Thai for lemon you get a lime, they simply don’t differentiate between the two, but there are liquor stores a plenty with lots of bottles of lemon juice or concentrate. Also my best luck has been with light green individual limes, with smooth skins. There is a significant unpleasantness to the Realime marg, compare to fresh squeezed. On another subject, I have two margs in front of me, one with fresh squeezed and one with Realime. Margarita bottle 8oz plus#I like the idea of lemon plus lime juice, and simple syrup vs all triple sec and will give it a try. You need to use a light chardonnay or the suckers will taste the wine. That results in an alcohol content of 20% or less, vs the 28% of my old recipe. To make a gallon I use 24 oz Tequila, 24 oz triple sec, 27 oz lime juice, and 54 oz of wine. Let the tarring and feathering begin, but lately the gallons that I’ve taken to parties have a bit less alcohol, and as of yet no one has caught on to my treachery. Friends who want little ice hit the ground quickest. Margarita bottle 8oz full#However, if poured over a full cup of ice it is watered down quite a bit. The strength of Jeffrey’s gallon mix seems similar to a recipe I’ve used, which I think is similar to what bartenders use in Mexico. Hey, are you looking for a single-serving Margarita? Don’t need to make twenty of these damn things? Well here’s a really solid recipe that we use at all our bars, and that I use at home! And as an added benefit, the Ziploc bags will keep the melting ice from diluting the Margaritas as they sit. What I’ll do is add a couple of gallon-size Ziploc bags full of ice right in the cooler and it’ll keep the whole thing nice and cold all day long. I usually make this recipe several gallons at a time and I serve them in one of these classic, durable, insulated coolers. I always love showing up with a gallon jug of pre-mixed margaritas for the party, so I’ve decided to share my recipe with you, the loyal reader. It’s summer here in Oregon, which means barbecues, camping trips and river floats are on the agenda for the next few months. Update! Click here to learn how to make this and other drinks for a slushie machine! ![]()
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